Ludwig loves to pan-sear or grill fresh fish, but ranted on and on about how boring the presentation is until he composed this little number. The tapenade base of this stuffing brings a complementary briny flavor to sweet fish like mahi-mahi, trout, snapper, cod and walleye. Use either to stuff whole fish prior to cooking or as a bedding for fillets.
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Highlights: : Fast, Fish, Seafood
Alternative to boring pan-seared fish.
Estimated Cost: $10
Difficulty: Easy
Suggested Beverage: Sauvignon Blanc, Pinot Grigio
Equipment and Supplies
- 10-inch skillet
- wooden spoon or silicone tipped
Ingredients
- 3 tablespoons butter, melted
- 2 cups sage and onion croutons
- 1 shallot, diced
- 1 plum tomato, diced
- ¼ cup tapenade
- 2 tablespoons olive oil
Method
- Add cayenne to the melted butter. Drizzle over the croutons and toss to coat.3 tablespoons butter, 2 cups sage and onion croutons
- Heat the olive oil in the skillet over medium heat. Add the shallot and plum tomato and sauté until tender, 5-8 minutes.1 shallot, 1 plum tomato, 2 tablespoons olive oil
- Add the tapenade to the veggies and stir until heated through. Add the croutons and stir to heat. Serve immediately.¼ cup tapenade
Private Notes
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